On saturday, mom bought palak to make palak paneer for rest of folks, the shasti night i had decided to eat agathi keerai paneer. However, who can refuse the demands of a simha lagna bro, so mutter paneer instead of palak paneer and 2 days later, decided to clear the fridge. Hence palak moong dal/paasi paruppu sambhar.
Health benefits
Palak is called अपोदिका, उत्पादिका, पिच्छिलच्छदा, पोतिका, पूतिका, बलिपोदकी, विशाला, वृश्चिकपत्त्रिका, वृश्चिकप्रिया, शाकटपोतिका, पिच्छिल
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| Palak keerai |
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| Palak keerai thandu |
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| Vaazhai Poo |
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| Bitter gourds with channa dal |
Health benefits
Palak is called अपोदिका, उत्पादिका, पिच्छिलच्छदा, पोतिका, पूतिका, बलिपोदकी, विशाला, वृश्चिकपत्त्रिका, वृश्चिकप्रिया, शाकटपोतिका, पिच्छिल
- kayakalpa herb - Vithyavani et al
- Rich in iron, folate, cancer curing as per spinachwonders
- palak and pasalai are different as per rathikasnest
- has oxalic acid, hence, should not be eaten raw as per naturalnews
- for dental, urinary, respiratory problems, constipation, useful for pregnant women - remedyspot
- prevents elderly cataract as per newstrackindia
- for dysentery, diarrhea, anemia, cancer - Shruthi et al
- for anal prolapse and hernia - stuartxchage
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| In cups: Arisi pal payasam, Palak moong dal sambhar, lemon rasam, curd | In plate: Vaazhai poo thayir kootu, palak thandu poriyal, pavakai sundal pulli poriyal, agathi keerai-kalyana murungai chutney, maanga thokku, kada murukku, mangoes |
Recipes
Palak Keerai Moong Dal Sambhar
- Mildly saute the cut palak in oil, then add asafoetida, turmeric powder, sambhar powder
- Once leaves are soft, add a little bit of tamarind juice and salt to taste
- Add pressure cooked moong dal, gently mash it to make palak keerai paasi parupu sambhar
Palak keerai Thandu Poriyal
- Fry mustard seeds, curry leaves, asafoetida in oil and add cut stem pieces
- Add chilli and salt to taste
- Once soft, finally add shredded coconut and immediately take it off flame
Vaazhai Poo thayir pachadi
- Remove the stigma of plantain flowers and put the cut flowers into curd (to retain whiteness)
- Fry mustard seeds, curry leaves and add only cut vaazhai poo without adding curd
- Add water to cook and salt chilli to taste
- Once soft, add a little bit of pressure cooked moong dal, coconut cumin seed paste, the soaked curd
- Immediately take it off flame once it is uniformly mixed
Pavakai Sundal puli kootu
Mom had originally asked for kathrika puli kootu, however seeing the state of pavakai, decided to make this.
- Stir fry de-seeded sliced pavakai, in cows ghee for 2-3 minutes (to remove bitterness)
- Add asafoetida turmeric powder, chilli-corriander powder, salt to taste, stir and water to cook
- Once bitter gourd is soft, add pressure cooked chana, tamarind paste, cook for 5 minutes till rawness of tamarind goes off and its done
Lemon Rasam
- Coarsely crush pepper, cumin seeds, fenugreek seeds, 1 chilli, curry leaves in mixie
- Add this mix to hot oil with asafoetida and stir
- Add water, salt to taste, pressure cooked moong dal
- Don't let it boil and transfer it to serving vessel
- Once luke warm, add half a lemon's juice
Instant Pal payasam
- Mash pressure cooked moong dal, rice, coconut cashew paste, milk with lots of ghee and sugar
Will write about kalyana murungai separately. Mom just added a bit of kalyana murungai, a little bit of agathi leaves to make chutney for dosas for her breakfast. Its been two months since i came home, and it will be another two months during Gandhi jayanthi, when i would come home again. Until then, it is moong dal kichadi with lots of cows ghee in PG, since dadhi vrat starts on August 9th. When moong dal is there, what more does one need.
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